Breaded Chicken Skewers

Classic Bolognese Sauce Recipe

This recipe creates a rich and flavorful Bolognese sauce that simmers to perfection.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 3 cloves garlic, minced
• 1 pound ground beef (80/20)
• ½ pound ground pork
• 1 cup dry white wine (optional)
• 1 (28-ounce) can crushed tomatoes
• ½ cup low-sodium beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• Fresh basil leaves, for garnish (optional)

Cooking Guide:

1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until softened and translucent, about 5 minutes.
2. Add garlic and cook for an additional minute, until fragrant.
3. Increase heat to medium-high and add ground beef and pork. Break up the meat with a spoon as it browns.
4. If using white wine, deglaze the pan by pouring in the wine and scraping up any browned bits from the bottom. Let the wine simmer and reduce slightly, about 2 minutes.
5. Add crushed tomatoes, beef broth, tomato paste, oregano, and thyme. Season with salt and pepper to taste.
6. Bring to a boil, then reduce heat to low, cover partially, and simmer for at least 1 hour, stirring occasionally. The longer you simmer, the richer the flavor will become. You can simmer for up to 3 hours for an extra decadent sauce.
7. Taste and adjust seasonings as needed. Garnish with fresh basil leaves before serving (optional).

Tips:

• For a deeper flavor, use a combination of ground beef and pork.
• Don’t skimp on the simmer time! The longer the sauce simmers, the more the flavors develop and meld together.
• You can use crushed tomatoes, chopped tomatoes, or even passata (puréed tomatoes) for this recipe.
• This sauce freezes beautifully! Let it cool completely, then portion it into containers and freeze for up to 3 months.

Breaded Chicken Skewers with Honey Mustard Dip

Ingredients:

For the Chicken Skewers:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/2 cup plain yogurt
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• Cooking spray

For the Honey Mustard Dip:

• 1/4 cup Dijon mustard
• 2 tablespoons honey
• 1 tablespoon mayonnaise
• 1 tablespoon sour cream
• Pinch of paprika

Cooking Guide:

Chicken Skewers:

1. In a large bowl, whisk together yogurt, lemon juice, olive oil, oregano, garlic powder, salt, and pepper. Add chicken pieces and toss to coat. Marinate for at least 30 minutes, or up to overnight for extra flavorful chicken.
2. In a shallow bowl, combine panko breadcrumbs and Parmesan cheese.
3. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly coat with cooking spray.
4. Thread chicken pieces onto skewers. Dredge each skewer in the panko mixture, ensuring all sides are coated.
5. Place skewers on the prepared baking sheet and bake for 15-20 minutes, or until chicken is cooked through and golden brown.

Honey Mustard Dip:

1. In a small bowl, whisk together Dijon mustard, honey, mayonnaise, sour cream, and paprika. Serve alongside the chicken skewers.

Tips:

• Soak wooden skewers in water for at least 30 minutes before using to prevent them from burning in the oven.
• For a fun twist, try using different colored bell peppers or cherry tomatoes between the chicken pieces on the skewers.
• You can adjust the amount of Dijon mustard in the dip to your desired level of spiciness.
• Leftover chicken skewers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat or in the microwave until warmed through.